Creamy Salmon Gnocchi
This creamy salmon gnocchi features a light sauce made with cream cheese, spinach, and a hint of white wine, offering an easy, comforting meal ready in just 20 minutes.
Equipment
- 1 large deep pan or Dutch oven
- 1 pot for boiling gnocchi
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot finely diced
- 2 large garlic cloves finely chopped
- ¼ teaspoon red chili flakes
- ⅓ cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning mix
- ¾ cup water
- 3.5 ounces fresh spinach
- 6.5 ounces cream cheese
- 1 pound gnocchi
- ½ pound hot smoked salmon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large deep pan over medium heat and sauté the shallot for 1 to 2 minutes.
- Add garlic and red chili flakes, cooking for another minute.
- Pour in white wine and cook until most alcohol evaporates.
- Meanwhile, bring a pot of water to a boil and cook gnocchi according to package instructions.
- Add tomato paste and Italian seasoning to the pan, then stir in water and bring to a simmer.
- Stir in spinach and simmer until wilted, about 2 to 3 minutes.
- Add cream cheese and stir until completely melted into the sauce.
- Let the sauce bubble for a minute, then fold in cooked gnocchi and flaked hot smoked salmon.
- Season with salt and pepper to taste, then serve immediately.
Notes
- Use some gnocchi cooking water if needed to loosen sauce consistency.
- Substitute cream cheese with mascarpone for a richer sauce.
- Store leftovers in an airtight container and consume within 2 days.